Foies de volaille à la crème

Ingrédients

• 1 1/2 lb (750g) chicken livers (cleaned and trimmed)
• 2 tbsp butter
• 4 garlic cloves (crushed)
• 1 tsp smoked paprika
• 1 tsp onion powder
• 1 tsp dried oregano
• pinch cayenne pepper (optional)
• 1 cup chicken stock
• 1 cup heavy cream
• 2-3 tsp lemon juice (to taste)
• salt and black pepper (to taste)

Préparation

1. 1

   If your chicken livers haven't been cleaned by your butcher, trim any excess fat, etc. off the livers then pat dry with paper towel.

2. 2

   Melt the butter in the large skillet or frying pan over medium-high heat.

3. 3

   Add the chicken livers then season with salt and pepper and allow to sear until golden brown on both sides.

4. 4

   Remove from the pan and set aside.

5. 5

   Add the crushed garlic to the pan along with the seasonings then allow to saute until fragrant.

6. 6

   Pour in the stock and allow to reduce for 2 minutes then pour in the cream.

7. 7

   Squeeze in the lemon juice, taste and adjust seasoning if necessary.

8. 8

   Bring to a simmer and cook for 5 minutes.

9. 9

   Add the chicken livers back to the pan and allow to simmer in the sauce for 5-7 minutes or until they are cooked through.

10. 10

    Scatter over chopped parsley then serve with crusty bread.